Winter Minestrone Soup

This was submitted by Carol Even

2 Tbspolive oil
1onion, chopped
2carrots, chopped
2celery stalks, chopped
3 ozpancetta, chopped (optional)
2garlic cloves, minced
1 lbSwiss chard, stems trimmed, leaves chopped
1potato, peeled and cubed
1 can(14 oz) diced tomatoes with juice
2fresh rosemary sprigs
1 can(14 oz) cannellini beans
2 cans(14 oz cans) low sodium beef broth
2 Tbspfresh flat-leaf parsley
to tastesalt and pepper

1. Heat the oil in a heavy pot over medium heat. Add onion, carrots, celery, pancetta and garlic. Saute until the onion is translucent, about 10 minutes.
2. Add the swiss chard and potato, saute for 2 minutes.
3. Add the tomatoes with juice and rosemary sprigs. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
4. Meanwhile in a food processor combine 3/4 cup of beans with 1/4 cup of broth and blend until smooth. Add the pureed mixture to the soup.
5. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes.
6. Stir in the remaining beans and parsley. Simmer until the added beans are heated, about 2 minutes.
7. Add salt and pepper to taste. Remover rosemary woody stems. The needles will have fallen off.